Peaches and Herb Pork Chops

I created this recipe after Hurricane Irene hit New York in August. Many people lost their homes, experienced terrible damage and major power outages in some New York/ New Jersey areas, but there were many of us that just got rain, flooding and high winds.
Thank goodness my family and I were all okay. We were well prepared and stocked to the point of having too many canned goods on hand. So, I decided to use them up however I could. Although I am a strong believer in "the fresher, the better" I also feel strongly about not wasting food.
One of my goods were canned peaches in lite syrup. Somehow, this worked so well in this recipe that I will definitely try it with fresh peaches next summer. Use thick-cut pork chops for this recipe, I find them to be less fatty, and they go well with the flavor combination.

Peaches and Herb Pork Chops

4 Garlic Cloves minced
3 Shallots thinly sliced
1 sprig of Rosemary (remove leaves and discard stems) minced
3 sprigs of Thyme (remove leaves and discard stems) minced
2 sprigs of Marjoram (remove leaves and discard stems) minced
1/2 cup Vermouth
1 tablespoon Kosher Salt
1/2 tablespoon Black Pepper
6 thick cut, bone in Pork Chops
1/2 cup Grape Seed Oil divided
1 large can Sliced Peaches in Lite Syrup drained halfway
Good quality Balsamic Vinegar for garnish (optional)

Preheat oven to 350. Have a 13x9 glass baking dish ready, coat with non-stick spray and set aside.
Season the pork chops with 1/4 cup of the Vermouth, salt, pepper, Rosemary and 1/4 cup of Grape Seed oil. Rub all of the ingredients into the pork chops using your fingertips. Set aside.
Heat a large skillet on medium high heat and add the rest of the Grape Seed oil. Very carefully, place the pork chops in the pan leaving space between each one. Turn the pork chops when they have a good sear around the bottom and edges, and turn only once. When the other side has also seared, place them into the glass dish that we've set aside earlier and arrange the peach slices on top of them pouring the lite syrup over as well. Don't be alarmed if you see blood running from the pork chops, they will continue the cooking process in the oven.
When all of the pork chops are done, lower the heat to medium and add the remaining ingredients to the pan (garlic, shallots, and herbs) saute a few minutes then carefully deglaze the pan with the remaining Vermouth. Pour this mixture over the peaches and pork chops then cover with foil.
Bake for 20 minutes, let cool and garnish with a light drizzle of good quality Balsamic Vinegar.